The shrimp and sweet peppers are sprinkled with Parmesan cheese before grilling. The coating develops a toasty, almost nutty taste that goes beautifully with the sweet shrimp.

Source: Family Circle

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Recipe Summary

prep:
15 mins
grill:
8 mins
Servings:
4
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Ingredients

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Directions

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  • Heat gas grill to medium or prepare charcoal grill with medium coals.

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  • In food processor, combine anchovies (if using), 1/4 cup cheese, lemon juice, vinegar, 2 tablespoons water, mustard and Worcestershire sauce. Puree until smooth. With machine running, slowly add oil. Set aside.

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Skewers:
  • In a bowl, combine shrimp, sweet peppers, half of the cheese-lemon juice mixture and the salt and pepper

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  • Slide shrimp on four metal skewers, alternating with peppers. Place remaining peppers on separate skewer. Sprinkle all with 1 tablespoon of the cheese.

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  • Grill skewers 4 minutes. Flip over; top with remaining cheese. Grill 4 minutes or until shrimp turn pink. Serve over rice; drizzled with remaining cheese-lemon juice mixture. Serve with lemon wedges.

Nutrition Facts

455 calories; total fat 19g; saturated fat 4g; cholesterol 169mg; sodium 578mg; carbohydrates 34g; fiber 3g; protein 26g.
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